Refrigerate lemons in a plastic food storage bag for up to 3 weeks, checking them periodically for signs of mold.

Wrap cut lemons tightly in plastic wrap and refrigerate for up to 3 days.

Preparing Lemons

Scrub lemons thoroughly in warm, soapy water to remove surface wax and traces of insecticides. This is especially important if the peel is to be used.

To remove the peel only (the white pith underneath tastes bitter), use a box-shaped grater, a special citrus zesting tool, or a vegetable peeler.

To extract the maximum amount of juice, bring lemons to room temperature or warm them in a microwave oven on HIGH for about 30 seconds. Roll the lemons on the counter with firm pressure to break up the juice sacs before cutting them crosswise into halves.